There is nothing like a good breakfast to warm up a brisk fall day. These pumpkin pancakes will be a big hit for those autumn breakfasts.
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Ingredients
- 2 1/4 cups Flour
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 4 tablespoons Sugar
- 1 Pinch Salt
- 2 Eggs
- 1 teaspoon Vanilla Extract
- 2 tablespoons Vegetable Oil
- 1 1/2 cups Milk
- 3/4 cups Pumpkin Purée
- 1/2 teaspoon Pumpkin Spice
Ingredients
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Instructions
- In a medium size mixing bowl, add all the dry ingredients and mix: flour, baking powder, baking soda, sugar and salt.
- In a separate bowl add all the wet ingredients and mix well: eggs, milk, pumpkin purée, pumpkin spice, oil, vanilla extract.
- Slowly pour and mix the wet ingredients in the dry ingredients just until incorporated. Don't over mix batter.
- In a non-stick pan over medium heat, lightly spray with pan coating and scoop out 1/4 cup of batter.
- Cook until bubbles stop forming and popping. Turn over with a spatula and cook couple minutes.
- I keep the pancakes on a cookie sheet in a 200'F oven until they are all cooked off. Top with butter and maple syrup. Or maybe just a few shakes of powder sugar.
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